Ingredients for Pepper Chicken Fettuccini Toss
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How to Make Pepper Chicken Fettuccini Toss
- Cook fettuccine according to package directions. Reserve 1/2 cup pasta water before draining and keep fettuccine warm.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces), 1 medium onion (sliced), 1 red bell pepper (sliced), 1 green bell pepper (sliced), and 8 ounces cremini mushrooms (sliced).
- Cook, stirring occasionally, until chicken is cooked through and vegetables are tender-crisp (about 8-10 minutes).
- Stir in 1/4 cup chopped fresh basil.
- Add the cooked fettuccine to the skillet. Gradually add reserved pasta water, 1/4 cup at a time, to create a creamy sauce.
- Stir in 1 cup shredded Parmesan cheese until melted and well combined.
- Serve immediately and garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
18g
Carbs
17g
